SPANISH-STYLE TAPAS SKEWERS
SERVES 4 SKEWERS
8 medium potatoes
Coarse sea salt
12 Padrón or shishito peppers
1/4 cup (60ml) olive oil
1 lemon
1/2 cup (120ml) gazpacho-mojo
NUTRITIONAL VALUES
Calories: 510kcal
Fat: 16.7g (2.5g S.Fat)
Carbs: 82.5g
Protein: 12.6g
Sugar: 14.3g
Sodium: 201mg
METHOD
Bring the potatoes to a boil in a pot with plenty of water and salt. Boil for 15 minutes on medium heat, then remove from the heat and drain the water. Return the pot to the still-hot burner, cover with a lid, and steam for 5 minutes, shaking the pot frequently.
Cut the potatoes in half and thread them onto soaked bamboo skewers, alternating each potato half with a pepper. Brush the skewers with oil and sear them for 2 to 3 minutes on each side over direct heat, then finish cooking them for another 7 minutes on each side over indirect heat.
Cut the lemon into wedges and caramelize them for 3 to 4 minutes on each side over direct heat.
With the gazpacho-mojo and lemon wedges, serve the skewers.
Cut the potatoes in half and thread them onto soaked bamboo skewers, alternating each potato half with a pepper. Brush the skewers with oil and sear them for 2 to 3 minutes on each side over direct heat, then finish cooking them for another 7 minutes on each side over indirect heat.
Cut the lemon into wedges and caramelize them for 3 to 4 minutes on each side over direct heat.
With the gazpacho-mojo and lemon wedges, serve the skewers.
RECIPE NOTES
To make Spanish-style “wrinkled potatoes,” add enough salt to the water so that a single potato does not sink to the bottom of the pot (about 14 cup/75 g per quart/litre).
